1/4 c. butter
1/3 c. all-purpose flour
2 3/4 c. chicken broth
1/2 tsp. salt
1/2 tsp. pepper
3 1/2 c. chopped cooked chicken
1 (10 oz.) pkg. frozen mixed vegetables, thawed
1/2 c. chopped celery
3 hard cooked eggs, chopped
1 egg
1 tsp. water

PASTRY:

1 1/2 c. flour
3/4 tsp. salt
1/2 c. plus 1 1/2 tbsp. shortening
4 to 5 tbsp. cold water

Make pastry as follows: Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface. Stir with a fork until all ingredients are moistened. Shape into a ball. Note: Makes enough pastry for one 12 x 8 inch lattice crust.

Preheat oven to 400 degrees. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook one minutes, stirring constantly. Gradually add chicken broth. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and pepper. Stir in chicken, vegetables, and eggs. Spoon chicken mixture into a lightly greased 12 x 8 x 2 inch baking dish. Roll out pastry on a lightly floured surface to 1/8 inch thickness. Cut pastry into 3/4 inch wide strips using a fluted pastry wheel. Arrange the strips lattice fashion across the top of casserole. Combine egg and water. Lightly brush pastry with egg mixture. Bake for 35 to 40 minutes or until golden brown.